Omakase Table
Sushi restaurant · Atlanta ·
20-course omakase with fresh fish flown from Tokyo
20-course omakase with fresh fish flown from Tokyo
"I experience a serious, counter-focused omakase here with Chef Leonard Yu presiding over a traditional-leaning multicourse menu that opens with otsumami and shaved wagyu lightly poached in sukiyaki sauce with a quail egg, includes the decadent signature uni gohan with otoro and a deep-flavored corn potage, and showcases restrained but characterful nigiri such as kawahagi topped with flash-frozen liver paste and seared sharkskin sole with engawa, finishing with a Japanese panna cotta with fresh strawberries and musk melon." - The MICHELIN Guide
"At a serious counter‑focused setting presided over by Chef Leonard Yu, I found a multicourse experience that leans traditional while offering balanced variety and seasonality: otsumami open the meal, shaved wagyu lightly poached in sukiyaki sauce with a quail egg delights, the signature uni gohan with otoro is decadently indulgent, and dishes like corn potage, Kawahagi topped with flash‑frozen liver paste, and seared sharkskin sole with engawa showcase restrained technique; a Japanese panna cotta with fresh strawberries and musk melon provides a light finale." - The MICHELIN Guide
"Starting as a Buckhead pop-up in 2021, Omakase Table has quickly become a neighborhood favorite where I found a traditional Edomae sushi experience built on daily flights of fresh fish from Tokyo’s Toyosu Market; the meal is so authentic that diners often forget whether the fish was flown in or whether they themselves were flown to Japan, and signature items like uni gohan with otoro showcase a uni sauce years in the making." - Michael He
"For a longer experience, the newly relocated Omakase Table in Buckhead serves 20 courses for $295, and it’s chef Leonard Yu’s one-Michelin-starred spot." - Henna Bakshi
"West Midtown’s Omakase Table is no longer BYOB. While we’re sad to see that cost-savings opportunity go (now there’s a $100 corkage fee), we welcome their list of craft cocktails like their Old Fashioned made with a charred orange peel, black pepper notes, and a yuzu liqueur that works as a gently sweet cushion to balance the heavy pour of Japanese whisky. It's a more stylish complement to the $235 per person, 20-course tasting than your grocery store wine. Bring one friend or 11 to fill the 12-seat omakase table, which already feels like an invitation to a dinner party inside a fancy minimalist studio apartment. Bright overhead lighting will make all your crappy group photos and selfies look half-way decent, but you might prefer to point your camera at the real stars—silky cuts of fish like toro and kanpachi, flown in from Japan. In fact, scrap the photos altogether and go with video because it's worthy of a movie." - nina reeder, juli horsford, demarco williams
